Cornbread Celery Apple. My favorite. Make 2 bags Pepperidge Farm Cornbread stuffing as directed. Separately, in a large skillet, in a little olive oil, brown one sweet onion, coarsely chopped. Add 2 cups peeled, cored, chopped tart green apples, 2 cups thickly sliced celery stalks until lightly browned. Add ground black pepper, celery salt to taste. Blend into cornbread stuffing. Put in a baking dish in 375o oven covered until heated through, uncover ’til crispy on top.
Sausage Mushroom. In a large skillet, heat olive oil and add a large coarsely chopped sweet onion and thickly sliced bunch of scallions with green ends. Sauté until translucent. Add crumbled Italian sausage meat, taken out of casings; from 3 large sweet, 3 large spicy. Homemade from your local Eataly. Brown. Add 4 cups Crimini mushroom caps, quartered. Brown. Deglaze with 1/2 cup dry red wine. Stir. Season with oregano, basil, garlic powder to taste. Stir and remove from heat. Let stand to room temp.
Make your favorite bread stuffing as directed. I use PepperidgeFarm, 4 bags. When cooled, add the sausage, mushroom mixture and gently blend together. Pop in the oven in a baking pan at 375o, covered to heat through, then uncover until crispy. Happy Thanksgiving!